| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 300 |
ml |
Vegetable stock; (1/2 pint) |
| 1 |
|
142 millilit double cream; (5 fl oz) |
| 300 |
g |
Tomatoes; skinned and chopped |
|
|
; (10oz) |
| 1 |
pk |
Fresh basil; chopped |
| 1 |
|
250 gram pac fresh egg tagliatelle |
| 25 |
g |
Butter; (1oz) |
| 2 |
|
Cloves garlic; crushed |
| 250 |
g |
Large tiger prawns; (8oz) |
INSTRUCTIONS
1. Heat the oil in a saucepan, add the onion and cook for 4-5 minutes until
softened.
2. Add the stock and cream, bring to the boil and simmer gently for 5
minutes.
3. Stir in the tomatoes and basil and cook for a further minute.
4. Cook the tagliatelle following pack instructions.
5. Meanwhile, melt the butter in a saucepan, add the garlic and prawns and
cook for 3-4 minutes.
6. Add to the cooked and drained tagliatelle and stir in the sauce.
7. Toss together and cook for 1-2 minutes, until heated through thoroughly.
Transfer to a warmed serving plate.
Converted by MC_Buster.
NOTES : Quick and easy to make supper dish with a rich tomato sauce.
Delicious served with Ciabatta bread and salad.
Converted by MM_Buster v2.0l.
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